JP2017000021A - Gelatinous composition, manufacturing method thereof, dry matter and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous composition having uniformity without generating aggregates and having physical properties which have not existed conventionally, a manufacturing method therefor, a dry matter and foods containing the same.SOLUTION: There is provided a gelatinous composition by adjusting pH to 4.5 or less after forming a gel containing: a gel forming component consisting of one of agar, K type κ carrageenan, Ca type κ carrageenan and gellan gum; anionic hydrocolloid having no gelatinization power; and gelatin.SELECTED DRAWING: None

Description

  The present invention relates to a gel composition having physical properties that cannot be obtained with a conventional gel composition by utilizing a reaction between an anion and a cation, a production method thereof, a dried product, and a food containing the same.

  In a broad sense, coacervation is an object in which a fluidized bed and a liquid layer made of colloids are mixed, and the diameter of colloidal particles is several to several hundred μm. Affinity to the liquid layer molecules is generated only around the colloidal particles, and no affinity is exerted on the separated liquid layer molecules. As a production method, a method of adding a substance that lowers the hydration action to an aqueous hydrocolloid solution is known.

As an example of coacervation, for example, when alcohols are added to a gelatin solution, coacervate called simple coacervate is generated. Further, coacervate is also generated by mixing a plurality of aqueous hydrocolloid solutions or adding a precipitant to the hydrocolloid solution. For example, it is produced when a gelatin aqueous solution and an aqueous gum arabic solution are dropped into a buffer whose temperature and pH are appropriately adjusted. At this time, the colloid and the liquid layer are different from each other in terms of charge and are called composite coacervation. Since coacervation can be microencapsulated, it is applied to the production of pressure-sensitive paper and to dyes and drug discovery as microspheres.
For these coacervations, water-soluble hydrocolloids are used. For example, gelatin / gum arabic, gelatin / CMC, and any protein / ionic hydrocolloid (Patent Document 1).

Special table 2007-503293

  However, the conventional coacervation as in Patent Document 1 is limited to using this aggregate as an aggregate by reacting anions and cations, as represented by the production of microcapsules. There are problems such as.

  The present invention has been made in view of the above problems, and provides a gel composition that is uniform without aggregation and has unprecedented physical properties, a method for producing the same, a dried product, and a food containing them. With the goal.

  As a result of intensive studies to achieve the above object, the present inventors have found that as a gel-forming component, any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid, By setting the gel containing gelatin to a pH of 4.5 or less, the reaction between the anion and cation in coacervation can be controlled, and a uniform reaction can be achieved. The present inventors have found that a gel-like composition having the above can be obtained, and have reached the present invention.

  That is, according to the present invention, a gel is formed that includes a gel-forming component composed of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan, and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin. The present invention relates to a gel composition having a pH adjusted to 4.5 or less later.

  The present invention also relates to a dried product, wherein the gel composition is dried.

  In addition, the present invention is a heating method in which a gel-forming component comprising any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan, and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin are heated and dissolved in water. A method for producing a gel composition comprising: a dissolving step; a cooling step for cooling the gel-forming component-containing solution obtained in the heating and dissolving step; and a pH adjusting step for bringing the gel obtained in the cooling step to pH 4.5 or less. About.

  Furthermore, this invention relates to the foodstuff containing any one or more of the said gel-like composition and the said dried material.

  As described above, according to the present invention, it is possible to provide a gel composition that is uniform without aggregation and has unprecedented physical properties, a method for producing the same, a dried product, and a food containing them.

[Gel composition]
(Gel forming component)
Any one or more of agar, K type κ carrageenan, Ca type κ carrageenan and gellan gum used in the present invention is used as a gel-forming component. The agar may be any gel that has a gelling power, and may be low-strength agar (gel strength of 5 to 250 g / cm ² ). The κ carrageenan is preferably a carrageenan having gelling properties containing potassium or calcium as a counter cation, such as K type κ carrageenan and Ca type κ carrageenan, and those containing sodium as a counter cation have a weak gelling power. Does not show any effect. Gellan gum can be used as either deacylated gellan gum or native gellan gum. In the case of deacylated gellan gum, it is generally used in combination with a moderate amount of calcium ions used to gel the deacylated gellan gum. It is preferable to use it. The concentration of the gel-forming component comprising any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum is preferably 0.05 to 3.0% with respect to the gel composition, 2.0% is more preferable. If it is less than 0.05%, the three-dimensional matrix of the gel is weak, and there is a tendency that the anionic hydrocolloid and gelatin cannot be immobilized. On the other hand, when the content is more than 3.0%, the three-dimensional matrix is too strong, and the reaction between the anionic hydrocolloid and gelatin tends to hardly occur.

(Anionic hydrocolloid)
Anionic hydrocolloids having no gelling power used in the present invention are xanthan gum, succinoglucan, sodium alginate, potassium alginate, ammonium alginate, Na type κ carrageenan, ι carrageenan, λ carrageenan, pectin, gum arabic, psyllium seed gum And any one or more of CMC-Na. Among these, xanthan gum and succinoglucan that are stable even at low pH are more preferable. The addition amount of the anionic hydrocolloid is preferably more than 0.1% and 5% or less, more preferably 0.2 to 3.0% with respect to the gel composition. If it is 0.1% or less, the concentration tends to be too thin, so that the reaction with gelatin tends not to occur when the pH is lowered. If it exceeds 5%, the gel-forming ability of the gel-forming component is hindered and the three-dimensional matrix becomes insufficient, so that aggregation tends to occur.

(gelatin)
The gelatin used in the present invention is not particularly limited as long as it is generally used. Examples of raw materials include beef bones, pig skin, pork bones, fish, and the like. The weight average molecular weight of gelatin is preferably 40000-300000. In addition, the use concentration of gelatin is preferably 0.5 to 10%, more preferably 1 to 5% with respect to the gel composition. When the concentration of gelatin used is less than 0.5%, the reaction with the anionic hydrocolloid is weak and the effect of the present invention cannot be sufficiently obtained. When the concentration of gelatin used is more than 10%, the reaction with the anionic hydrocolloid is not sufficient and unreacted gelatin is excessive, so the reaction product is not heat resistant, and the gel is deformed or melts at 40 ° C. It tends to occur.

(Additive)
Additives can be added to the gel composition of the present invention as long as the physical properties of the present invention are not impaired. Examples include sugars, powdered oils and fats, salt, seasonings, powdered fruit juice, dietary fiber, functional ingredients, pigments, fragrances, and emulsifiers. Specifically, examples of the saccharide include those commonly used in food such as glucose, fructose, maltose, sucrose, oligosaccharide, trehalose, erythritol, and dextrin. Examples of powdered oils and fats and seasonings include those generally used in foods such as amino acids and inosinic acid. The dietary fiber may be any of water-soluble and low-viscosity products such as polydextrose, indigestible dextrin and guar gum degradation products, and insoluble materials such as crystalline cellulose, wheat fiber and orange fiber, and is not particularly limited. Functional components can be added according to the purpose, such as vitamins, minerals, polyphenols and agar oligosaccharides.

[Method for producing gel composition]
The method for producing a gel composition of the present invention comprises: a gel-forming component comprising any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum; an anionic hydrocolloid having no gelling power; and gelatin. A heating and dissolving step for heating and dissolving in water; a cooling step for cooling the gel-forming component-containing solution obtained in the heating and dissolving step; and a pH adjusting step for bringing the gel obtained in the cooling step to pH 4.5 or less.

(Heat dissolution process / cooling process)
First, a gel containing a gel-forming component composed of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin is prepared. The production method of the gel may be a general production method. Specifically, a gel can be formed by adding a gel-forming component, an anionic hydrocolloid, and gelatin to water or hot water, heating, dissolving, and cooling. The pH of the gel at this time needs to be higher than 4.5, but 5.0 to 9.0 is preferable. If the pH at the time of gel formation is 4.5 or less, aggregation occurs, which is not preferable.

(PH adjustment step)
Next, the pH of this gel is set to 4.5 or less. In the present invention, after preparing a gel containing a gel-forming component composed of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin, The pH is 4.5 or less, preferably 1.5 to 4.5, more preferably 2.0 to 4.0. If the pH is higher than 4.5, the amount of cationic group ions is small and the reaction becomes weak. When the pH is lower than 1.5, the degree of hydrolysis of the gel-forming component and the anionic hydrocolloid molecule increases, and the effect of the present invention tends to decrease. As a method for lowering the pH to 4.5 or lower, a method of impregnating a gel with a solution adjusted to pH 4.5 or lower, a method of applying a solution adjusted to pH 4.5 or lower to the gel, and the like are preferable.

  The acid used for the solution adjusted to pH 4.5 or lower is not particularly limited as long as it is an acid generally used for food or an acid used for food production. Specifically, citric acid, malic acid, ascorbic acid, fumaric acid, maleic acid, adipic acid, gluconic acid, glucono delta lactone (GDL), tartaric acid, lactic acid, oxalic acid, acetic acid, phytic acid, phosphoric acid, hydrochloric acid And sulfuric acid. Furthermore, you may use these salts as a buffer solution.

  When the gel containing the gel-forming component, the anionic hydrocolloid, and gelatin is immersed in a solution adjusted to pH 4.5 or lower, the temperature of the solution is preferably 0 to 30 ° C. If the pH of the gel is 4.5 or less and the anionic hydrocolloid reacts with gelatin, the gel composition will not dissolve even if heated to 90 ° C. Moreover, the immersion time should just be the time which the solution adjusted to pH4.5 or less osmose | permeates gel, and 10 minutes or more are preferable.

  The solution adjusted to pH 4.5 or less may be a general food such as yogurt, sour milk drink, syrup containing sugar, fruit juice drink, carbonated drink and liqueur. Therefore, the gel composition of the present invention can also be prepared by adding a gel containing a gel-forming component, an anionic hydrocolloid, and gelatin directly to the food.

  Moreover, as a method other than dipping and coating, a gel-forming component consisting of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum can be cooled and gelled by adding GDL at the time of heat dissolution or after heat dissolution. By leaving the gel to stand, the pH of the gel composition can be lowered to 4.5 or less. This is because GDL gradually hydrolyzes to gluconic acid, so that even when the pH before gel formation is higher than 4.5, the pH is lowered to 4.5 or less when left after gel formation.

  In any method, it is important to lower pH after immobilizing anionic hydrocolloid molecules and gelatin molecules having no gelling power in the three-dimensional matrix of the gel. If the pH is lowered before the gel-forming component is gelled, the anionic hydrocolloid molecules and gelatin molecules having no gelling power are not immobilized in the three-dimensional matrix of the gel. It is because it ends up.

[Mechanism of action]
An example of the mechanism of action of the present invention will be described.
First, general coacervation is carried out by lowering the pH of a solution containing an anion such as gum arabic and a hydrocolloid having an anion and a cation such as gelatin, whereby an anionic group ( It is generated by a reaction between a carboxyl group) and a cationic group (amino group) of gelatin. At this time, water molecules and hydrocolloid molecules in the solution can move freely. For this reason, unreacted anions and cations in the reaction product further react with anions and cations of other molecules, and gradually become macromolecules and start to aggregate.
On the other hand, in the present invention, a gel-forming component comprising any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid that is a hydrocolloid molecule having an anion, an anion and a cation. Gelatin, which is a hydrocolloid molecule having the same properties, is dissolved and gelled in the same manner, thereby fixing the anionic hydrocolloid, which is a hydrocolloid molecule having an anion, and the gelatin, which is a hydrocolloid molecule having an anion and a cation, in a three-dimensional matrix of the gel. Can be By adjusting the pH to 4.5 or less in this state, the anion and the cation react with each other in a state where the movement of the molecule is restricted. However, since the anionic hydrocolloid and gelatin are immobilized in the three-dimensional matrix of the gel, no further reaction occurs. As a result, no agglomerates are formed, the bond in the gel is strengthened, and the gel composition of the present invention having unprecedented physical properties (colicoli texture) can be obtained.

[Dry product]
The dried product of the present invention can be obtained by drying the gel composition of the present invention. In the dried product of the present invention, an anionic hydrocolloid which is a hydrocolloid molecule having an anion and a gelatin which is a hydrocolloid molecule having an anion and a cation are uniformly reacted at a pH of 4.5 or less in a three-dimensional matrix. Even in this case, the matrix is stable and has high tensile strength. Moreover, even when it is immersed in water and absorbed, water is easily absorbed into the matrix, resulting in a gel-like composition having a good texture. Furthermore, since the dried product is uniformly dried, it becomes easier to retain fats and oils in the matrix structure, and the oil absorption rate is also increased.

[Evaluation of gel composition / dried product]
In the method for evaluating a gel composition according to the present invention, the reaction between an anionic hydrocolloid and gelatin can be confirmed by examining gel strength, texture, presence of aggregates, and heat resistance. 80-350 g / cm < ² > is preferable and, as for the gel strength of the gel-like composition of this invention, 170-350 g / cm < ² > is more preferable.
Moreover, about dry matter, reaction of an anionic hydrocolloid and gelatin can be confirmed by confirming tensile strength, water absorption, and oil absorption. 80-400g is preferable and, as for the tensile strength of the dried material of this invention, 120-400g is more preferable.

[Food use]
The gel composition of the present invention has a unique texture (colicoli texture). Therefore, by making a bean-like syrup soaked, a heat-sterilized Nata de coco-like crisp textured gel is made, so that it is possible to make a honey bean with an unprecedented texture. In addition, as a method of lowering the pH of the gel, yogurt, fruit juice, sour milk, carbonated drink, liqueur, etc. are used, so that yogurt with jelly, fruit juice drink with jelly, sour milk drink with jelly, jelly, Can be used for carbonated drinks and jelly liqueurs.
In addition, the dried product of the present invention can be used, for example, as an edible film for use in commonly used films such as food partitions, packaging films, and cups. Furthermore, since the water-absorbed gel has a unique texture (colicoli texture) like the gel composition, the water-absorbed gel can be used as a food ingredient with an unprecedented texture.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention. In Examples,% and part representing the content or amount used are based on weight (W / W) unless otherwise specified.

First, main raw materials used in Examples and Comparative Examples are as follows.
Guar gum: Inagel GR-10 (manufactured by Ina Food Industry Co., Ltd.)
Tara gum: Inagel Tara gum A (Ina Food Industry Co., Ltd.)
Locust bean gum: Inagel L-15S (cold water soluble, manufactured by Ina Food Industry Co., Ltd.)
Carrageenan A: Inagel E-150 (K type κ manufactured by Ina Food Industry Co., Ltd.)
Carrageenan B: Inagel V-120 (ι manufactured by Ina Food Industry Co., Ltd.)
Carrageenan C: Inagel V-240 (λ Ina Food Industry Co., Ltd.)
Starch: Matsunoline SM (Alpha made by Matsutani Chemical Industry Co., Ltd.)
Tamarind gum: Griroid 3S (DSP Gokyo Food & Chemical Co., Ltd.)
Xanthan gum A: Inagel V-10 (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum B: Inagel V-7 (high viscosity type, manufactured by Ina Food Industry Co., Ltd.)
Succinoglycan (from DSP Gokyo Food & Chemical)
Agar A: Ina Agar UP-37 (manufactured by Ina Food Industry Co., Ltd.)
Agar B: Ultra Agar UX-30 (Low intensity agar manufactured by Ina Food Industry Co., Ltd.)
Fur Seleran: Inagel EF-10 (manufactured by Ina Food Industry Co., Ltd.)
Gellan Gum A: Kelco Gel (Deacylated CP Kelco)
Gellan Gum B: LT-100 (Native type CP Kelco)
Pectin A: Inagel JP-10 (HM Ina Food Industry Co., Ltd.)
Pectin B: Inagel JP-20 (LM Ina Food Industry Co., Ltd.)
Sodium alginate: Inagel GS-70 (manufactured by Ina Food Industry Co., Ltd.)
Potassium alginate: GP-30 (manufactured by Ina Food Industry Co., Ltd.)
Ammonium alginate: GA-30 (manufactured by Ina Food Industry Co., Ltd.)
Gelatin A: Inagel A-81P (pig raw material: alkali treatment, Mw: 143000, manufactured by Ina Food Industry Co., Ltd.)
Gelatin B: Inagel N-150 (pig raw material: acid treatment, Mw: 135000, manufactured by Ina Food Industry Co., Ltd.)
Gelatin C: Inagel A-80F (Fish origin: Mw: 76000, manufactured by Ina Food Industry Co., Ltd.)
Sodium carboxymethyl cellulose (CMC-Na): Inagel MC-30 (manufactured by Ina Food Industry Co., Ltd.)
Psyllium seed gum: Inagel A-400 (Ina Food Industry Co., Ltd.)

  Moreover, the measuring method of the physical property used in the present Example was described below.

Gel strength: The gel strength (breaking stress) of a cubic gel having a side of 15 mm was measured using a texture analyzer (TA.XT Plus, Hidehiro Seiki). (Measurement conditions are plunger: cylindrical shape with a cross-sectional area of 1 cm ² , entry speed: 20 mm / min, measurement depth: 10 mm, measurement temperature: 10 ° C.)

Texture: It was shown by the following index by sensory test of 10 people.
A: It is a texture with an unprecedented crisp texture.
B: Although it does not reach A, it has a texture that is like a coricoli-like tension.
C: The gel is not stretched and has a poor texture.
D: There is no gel tension and the texture is worse than C.

  Presence / absence of aggregates: Before examining the texture, the presence or absence of aggregates in the gel composition was confirmed with the naked eye.

Heat resistance: Before examining the texture, the conditions of dissolution of the gel composition and gelation of the citric acid solution were examined and indicated by the following indices.
A: The gel keeps its original shape, and the acid solution is not gelled.
B: The gel keeps its original shape, but there is no problem as long as the acid solution is slightly gelled.
C: The gel keeps its original shape, but the acid solution is gelled.
D: The gel is out of shape and dissolved. The acid solution is also gelled.
E: The gel is severely deformed and dissolved. The acid solution is also gelled.

  Gel pH: The gel-forming component, the anionic hydrocolloid, and gelatin are dissolved and gelled, and the gel is taken out after being immersed in a solution having a pH of 4.5 or less for 120 minutes. The pH was measured.

[Experimental Example 1: Reaction between anionic hydrocolloid and gelatin in gel]
(Examples 1-13, Comparative Examples 1-5)
1000 g of a gel composition was prepared using the formulations shown in Tables 1, 2 and 3. Specifically, agar A, gelatin A, an anionic hydrocolloid or hydrocolloid was added to water, dissolved by heating at 85 ° C., and then cooled to 10 ° C. for gelation. The pH of the gel at this time was the range of 6.1-6.5 in Examples 1-13 and Comparative Examples 1-5. This was cut into a cube having a side of 15 mm, and 100 g of this gel was immersed in 200 g of a 15 ° C. citric acid solution (0.3% citric acid, 0.15% sodium citrate) adjusted to pH 3.5 for 120 minutes. . The pH at this time is shown in Table 4. This was heat sterilized at 80 ° C. for 30 minutes and then cooled to 10 ° C. to obtain a gel composition. After confirming the state of the citric acid solution, the gel composition was taken out from the citric acid solution, and the gel strength, texture, presence / absence of aggregation and heat resistance were measured. The results are shown in Table 4.

  As described above, the gel composition prepared using agar, gelatin, and anionic hydrocolloid had no unique dissolution or agglomerate and had a unique texture of coricorn.

[Experimental Example 2: Addition amount of anionic hydrocolloid]
(Examples 14 to 17)
1000 g of a gel composition was prepared with the formulations shown in Tables 5 and 6. Specifically, carrageenan A, gelatin B, and xanthan gum A were added to water, dissolved by heating at 85 ° C., and then cooled to 10 ° C. for gelation. The pH of the gel at this time was in the range of 6.2 to 6.3 in Examples 14-17. This was cut into a cube having a side of 15 mm, and 100 g of this gel was immersed in 200 g of a malic acid solution (malic acid 0.4%, sodium malate 0.15%) adjusted to pH 3.5 for 120 minutes. . The pH at this time is shown in Table 7. This was heat sterilized at 80 ° C. for 30 minutes and then cooled to 10 ° C. to obtain a gel composition. After confirming the state of the malic acid solution, the gel composition was taken out of the malic acid solution, and the physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Table 7.

  As described above, the gel-like composition prepared by using xanthan gum, which is an anionic hydrocolloid, more than 0.1% and 5.0% or less has no unique dissolution or agglomerate and has a unique texture of colicoli. It was.

[Experimental Example 3: Addition amount of gel-forming component]
(Examples 18 to 21)
1000 g of a gel composition was prepared with the formulations shown in Tables 8 and 9. Specifically, gellan gum A, gelatin C, and xanthan gum B were added to water, dissolved by heating at 85 ° C., calcium citrate was added, and the mixture was cooled to 10 ° C. to gel. The pH of the gel at this time was in the range of 6.3 to 6.4 in Examples 18 to 21. This was cut into a cube having a side of 15 mm, and 100 g of this gel was immersed in 200 g of a gluconic acid solution (1.0%) at 15 ° C. adjusted to pH 3.5 for 120 minutes. The pH at this time is shown in Table 10. This was heat sterilized at 80 ° C. for 30 minutes and then cooled to 10 ° C. to obtain a gel composition. After confirming the state of the gluconic acid solution, the gel composition was taken out of the gluconic acid solution, the physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Table 10.

  As described above, the gel-like composition prepared using 0.05 to 3.0% gellan gum A which is a gel-forming component has no unique dissolution or agglomerate and has a unique texture of coricorn. .

[Experimental Example 4: pH]
(Examples 22 to 26, Comparative Example 6)
1000 g of a gel composition was prepared with the formulation shown in Table 11. Specifically, gellan gum B, gelatin A, and succinoglycan were added to water, dissolved by heating at 85 ° C., and then cooled to 10 ° C. for gelation. The pH of the gel at this time was 6.3. This was cut into a cube having a side of 15 mm, and 100 g of this gel was immersed in 200 g of a solution whose pH was adjusted to the values shown in Table 12 (citric acid, sodium citrate buffer) for 120 minutes. The pH at this time is shown in Table 13. This was heat sterilized at 80 ° C. for 30 minutes and then cooled to 10 ° C. to obtain a gel composition. After confirming the state of the citrate buffer, the gel composition was taken out from the citrate buffer, and the physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Table 13.

  As described above, in the state of pH 4.7 in Comparative Example 6, the reaction between gelatin and the anionic hydrocolloid did not occur and the texture of the gel was poor and there was no heat resistance.

[Example 5: Type of gelatin]
(Examples 27 to 29)
1000 g of a gel composition was prepared with the formulation shown in Table 14. Specifically, carrageenan A, potassium chloride, gelatins of Examples 27 to 29 and pectin A were added to water, dissolved by heating at 85 ° C., then sucrose was added, and the mixture was cooled to 10 ° C. to be gelled. The pH of the gel at this time was in the range of 6.3 to 6.5 in Examples 27 to 29. This was cut into cubes with a side of 15 mm, and 100 g of this gel was adjusted to pH 3.0 (containing 10% sucrose, 0.3% citric acid, 0.1% sodium citrate) for 120 minutes. did. The pH at this time is shown in Table 15. This was heat sterilized at 80 ° C. for 30 minutes and then cooled to 10 ° C. to obtain a gel composition. After confirming the state of the citric acid solution, the gel composition was taken out from the citric acid solution, the physical properties were measured in the same manner as in Experimental Example 1, and the results are shown in Table 15.

  As described above, regardless of the types of gelatin A, B, and C, a good result was obtained by reacting with an anionic hydrocolloid.

[Experimental Example 6: Manufacturing Method]
(Examples 30 to 31, Comparative Example 7)
A gel composition was prepared by the formulation shown in Table 16 and the production method shown in Table 17. The physical properties of the prepared gel composition were measured in the same manner as in Experimental Example 1, and the results are shown in Table 18.

  As described above, in Comparative Example 7 in which the pH was set to 4.0 before the gel forming component was gelled, aggregation occurred and a good result was not obtained.

[Experimental Example 7: Production of dried product]
(Example 32, Comparative Example 8)
Instead of cutting the gel prepared in Example 1 into a cube having a side of 15 mm, the gel was molded into a sheet shape of 30 cm × 30 cm × thickness 2 mm. This sheet was dried at 90 ° C. for 60 minutes to obtain a film-like composition. Separately, in Example 1, a film-like composition produced in the same manner except that it was not immersed in a citric acid solution was also produced as Comparative Example 8. These film-like compositions were measured for tensile strength (test piece: width 2.0 cm, length 5.0 cm, measuring device: TA.XT.Plus, Eihiro Seiki) and shown in Table 19. In addition, the film produced in the same manner and cut into 10 cm × 10 cm was immersed in 100 g of water at 40 ° C. for 10 minutes, and then taken out and measured for weight to determine the water absorption of the film composition. did. Further, a film produced in the same manner, cut into 10 cm × 10 cm, was immersed in 50 g of soybean oil at 40 ° C. for 10 minutes, and then taken out and measured for the weight to determine the oil absorption of the film composition. Described.

  As mentioned above, it turns out that the tensile strength of the film-form composition which concerns on Example 32 is high, there are also many amounts of water absorption and oil absorption, and it was reacting.

[Experimental Example 8: Use of general food as treatment of pH 1.5 to 4.5]
(Examples 33 to 38, Comparative Examples 9 to 11)
100 g of the gel prepared in the same manner as in Example 2 until it was cut into a 1.5 mm cube was immersed in 500 g of food listed in Table 20, sealed and left for 24 hours. After 24 hours, the gel was taken out, the physical properties of the gel composition were measured in the same manner as in Experimental Example 1, and the results are shown in Table 21. However, the heat resistance was confirmed for 50 g of the gel composition taken out in 100 g of water and heat-treated at 80 ° C. for 20 minutes.

  As mentioned above, the gel-like composition of favorable food texture was able to be produced by using general food and making pH into the range of this invention.

Claims (6)

  After a gel containing a gel-forming component composed of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin is formed, the pH is 4. A gel composition characterized by being adjusted to 5 or less.   Non-gelling anionic hydrocolloids of xanthan gum, succinoglucan, sodium alginate, potassium alginate, ammonium alginate, Na type kappa carrageenan, iota carrageenan, lambda carrageenan, pectin, gum arabic, psyllium seed gum, and CMC-Na It is any one or more, The gel-like composition of Claim 1 characterized by the above-mentioned.   A dried product obtained by drying the gel composition according to claim 1. A heating and dissolving step of heating and dissolving a gel-forming component consisting of any one or more of agar, K-type κ carrageenan, Ca-type κ carrageenan and gellan gum, an anionic hydrocolloid having no gelling power, and gelatin;
A cooling step for cooling the gel-forming component-containing solution obtained in the heating and dissolving step;
The manufacturing method of a gel-like composition provided with the pH adjustment process which makes the gel obtained at the said cooling process pH 4.5 or less.   A food comprising the gel composition according to claim 1 or 2. A food comprising the dried product according to claim 3.